Summer barbecues are a beloved tradition, but they can often feel a bit... well, predictable. Bangers and burgers, sure, but isn't there more to it than that? Fortunately, there are plenty of clever tricks and tips to elevate your grilling game and take your barbecue from mundane to magnificent. From poaching sausages to using a sieve for vegetables, these simple techniques will transform your al-fresco dining experience. So, fire up the grill and get ready to impress your guests with these expert-approved upgrades.
Get Ahead with a Chimney Starter
Jamie Oliver, the renowned chef and BBQ enthusiast, swears by the chimney starter. This inexpensive tool is a game-changer for grill masters. By lighting the coals evenly and quickly, it sets the stage for a seamless cooking experience. The process is straightforward: remove the grill, place the chimney filled with coals over a lit firelighter, and wait for the coals to glow amber at the top. Then, carefully transfer the hot coals to your desired position using a grill brush or long-handled tongs. Finally, put the grill back over the coals and let it cool down. For an extra boost, Oliver recommends popping the barbecue lid on for five minutes before starting to cook, allowing the grill bars to heat up evenly.
Two-Zone Cooking for Control and Efficiency
Helen Graves, author of 'Live Fire' and 'BBQ Days BBQ Nights', introduces the concept of two-zone cooking. This technique involves creating a 'hot' zone by piling coals on one side and a 'cool' zone on the other. The benefits are twofold. Firstly, it provides total control over the cooking process. When dealing with flare-ups caused by dripping fat, you can simply transfer food to the cooler side, allowing the flames to die down without disturbing the meal. Secondly, the cool zone becomes a haven for keeping cooked food warm while the rest of the meal catches up.
Shake Up Your Sausages
Graves also suggests a creative approach to sausages. She advises against the traditional bangers-in-a-bun with ketchup and instead encourages a more adventurous approach. By squeezing the meat from the skins, adding extra flavors, and molding it into patties, you can create a delightful twist. Experiment with various combinations like harissa, finely chopped coriander, and preserved lemon for a North African flavor profile, or try fish sauce, puréed garlic, shallot, and a hint of sugar for a Vietnamese touch. Just ensure that the existing sausage flavors complement the additions to avoid a flavor clash.
Poaching for Perfection
For those who cherish classic bangers, Richard Turner, a butcher and Meatopia barbecue festival co-founder, offers a valuable tip. He recommends poaching sausages in simmering water at around 80°C for five minutes before cooking them over smouldering charcoal. This technique ensures a perfectly cooked sausage without the risk of burning. Alternatively, if you prefer a more direct approach, start the sausages high above the charcoal and finish them lower down over a higher heat to achieve a desirable color.
Spice it Up!
Graves emphasizes the importance of finishing grilled food with a sprinkle of spices. She suggests experimenting with blends like Egyptian dukkah, a mix of toasted nuts and seeds, or a fennel-seed version with pistachios, sesame, and cumin. These additions bring texture and excitement to your dishes. For seafood, a za’atar and chilli powder blend works wonders, while chaat masala is perfect for chicken tikka. Don't shy away from combining sumac and Aleppo pepper over grilled lamb, baba ghanoush, or flatbreads for a burst of flavor.
The Art of Burgers
When it comes to burgers, Turner advises using meat with 20% fat for optimal moisture and flavor. He recommends removing the burger from the fridge at least two hours before cooking and creating thicker patties over charcoal to achieve a perfect Maillard coat. This chemical reaction gives grilled meat its signature flavorsome crust. Cook the burgers to your desired temperature, but be cautious of extremes - avoid well-done or rare. Medium-rare is the sweet spot, allowing the fat to render and the flavors to shine.
Meat Thermometer Magic
Genevieve Taylor, the founder of Bristol Fire School, highlights the importance of a meat thermometer. She suggests using two probes - a standard one for most tasks and a wired probe for more precise monitoring. The wired probe remains in the meat, connected to a display unit, allowing you to check the temperature without opening the barbecue lid. This is especially useful for larger joints and slow-cooking processes, ensuring you don't disrupt the cooking process.
Sieve Savvy
Ana Ortiz and Tom Bray, the dynamic duo behind Fire Made grills, introduce a clever kitchen hack. A metal sieve becomes your secret weapon for grilling small vegetables. Fill it with whole chillies and tomatoes, placing it on the grill bars or directly on the coals. Grill until blackened and charred, shaking them occasionally. This technique is perfect for making ají, a South American chilli sauce, by keeping the charred skin on and mashing it with the flesh and seeds, along with lemon juice and salt. It's a game-changer for enhancing grilled meats, fish, and vegetables.
Hardy Herbs and Fish Clamps
Ortiz and Bray also showcase the power of hardy herbs. They suggest using rosemary stalks to create skewers for strips of beef and lamb. Selecting woodier sprigs and removing lower leaves enhances the flavor. For cooking fish, Jun Tanaka, chef-patron of The Ninth in London, recommends a fish-shaped metal clamp. This clever tool allows for easy flipping without the fish falling apart. Additionally, Tanaka suggests leaving whole fish uncovered in the fridge for 24 hours to dry the skin, resulting in a crispy exterior when grilled.
Embrace the Embers
Don't shy away from cooking directly on the embers, advise Ortiz and Bray. Carefully remove the grill bars, and you'll uncover the best spot for cooking scallops in their shells. The intense heat and smoke development create a remarkable flavor profile. Embrace the embers and take your barbecue to the next level.
In conclusion, these expert-approved tips and tricks are a testament to the endless possibilities of barbecue cooking. From simple upgrades to clever techniques, your summer barbecue is destined to become the talk of the town. So, fire up the grill, experiment with these ideas, and let your culinary creativity shine. Happy grilling!
